How to Cook Kidney Beans: 4 Ways to Enjoy Kidney Beans

Kidney beans are a variety of the common bean (Phaseolus vulgaris), an annual legume in the lentil and pea family. There are a few different kidney bean varieties, including the standard maroon bean, white kidney beans (or cannellini beans), and the speckled, light pink beans that resemble the Borlotti, or cranberry bean, a popular ingredient in Italian and Brazilian dishes. Light red kidney beans are popular in Caribbean cuisine.

Kidney beans have thicker skin than black beans or Great Northern beans but are on par with navy beans, pinto beans, or small red beans in terms of cooking time—usually about 90 minutes to two hours. These gluten-free beans are the star of various side dishes and lunch options like bean soup, bean salads, and cassoulet.

A rich source of protein, calcium, dietary fiber, and slow-release carbohydrates, kidney beans are a powerful pantry staple with numerous health benefits—and they taste good, too.

1. 1. Add to stews and soup. Kidney beans hold their shape when cooked, making them a popular option in stews like chili, in bean soups like minestrone, and alongside vegetables and chewy grains, like pearl barley or farro, or al dente pasta.
2. 2. Baked. Kidney beans are ideal for making baked beans, a classic Southern side dish, thanks to their thick skins and velvety, soft texture: They absorb every last bit of flavor without turning mushy. Learn how to make baked beans using our recipe.
3. 3. Sautéed. Preparing kidney beans on the stovetop may take longer than baking them, but this method provides cooks with the opportunity to calibrate the perfect flavor because they can season and taste for doneness throughout the cooking process.
   
4. 4. With rice. In addition to small red beans, kidney beans in a savory, spiced gravy are the centerpiece of Louisiana Creole-style red beans and rice; in India, a similar (vegetarian) presentation is known as rajma.

To cook canned kidney beans, drain the beans and rinse them under cold water before using them in your favorite bean recipes. If you’re using dry beans, there are a few more steps in the cooking process:

1. 1. Quick-soak. Soaking dry beans before cooking them can reduce your cooking time. To use a quick-soak method, add one cup of kidney beans to a large pot, and cover it with a couple of cups of water. Bring it to a boil, and cook for one minute. Remove the pan from the heat, cover it, and let the soaked beans stand for one hour. Drain and discard the soaking water, then return the beans to the pot.
2. 2. Boil and simmer. Cover the beans with two cups of fresh water, add a bay leaf or two to the pot along with seasonings of your preference, and bring it to a boil. Reduce the heat to a simmer, cover, and cook for one to two hours, or until the beans reach your desired consistency.
3. 3. Drain and serve. Drain off the cooking liquid, and let the beans come to room temperature. Store the cooked beans in an airtight container in the refrigerator until ready to use.

Kidney beans are distinct from other types of beans by the presence of phytohaemagglutinin, a toxin that must be destroyed by boiling; the USDA recommends a minimum of 30 minutes. If the cooking temperature is too low, the toxins will not adequately break down, so skip the slow cooker if you’re using dried beans.

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